Looking for some yummy comfort food for Sunday night dinner? This was a great choice. It's a bit similar to a few beef/wine recipes that I have made in the past, but I never pass up a chance to cook with red wine. Or beef. Or egg noodles. This was a very tasty meal and is great for a meal for two. My only issue with the recipe is that there wasn't enough of it!
Source: The Taste of Home Cookbook 2007
1/2 lb. boneless sirloin steak, cut into 1/4-inch strips
2 tbsp diced onion
2 tsp butter
1 1/2 cups quartered fresh mushrooms
3/4 cup dry red wine or beef broth
1/4 cup plus 2 tbsp water, divided
3 tbsp minced fresh parley, divided
1 bay leaf
1 whole clove
1/4 tsp salt
1/8 tsp pepper
1 tbsp all-purpose flour
1/2 tsp browning sauce, optional (I omitted)
1 1/2 cups hot cooked egg noodles
In a Dutch oven or nonstick skillet, brown beef and onions in butter over medium heat. Add the mushrooms, wine or broth, 1/4 cup water, 2 tablespoons parsley, bay leaf, clove, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beef is tender.
Combine flour and remaining water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf and clove. Stir in browning sauce if desired. Serve over noodles. Sprinkle with remaining parsley.